Lemony Couscous Lentil Salad

Lemony Quinoa Lentil Salad

Ingredients

For the dressing:

¼ cup fresh lemon juice

1 small garlic clove, chopped

2 teaspoons minced garlic

1 teaspoon grated lemon zest cone #1

½ teaspoon Dijon mustard

½ teaspoon honey

⅛ teaspoon salt

Pinch of fresh ground pepper

½ cup olive oil

For the salad:

3 cups water, divided

1 cup lentils (brown or green )

½ cup quinoa or couscous

⅓ cup chopped red bell pepper cone #3

1/2 cup chopped red onion cone #2

1 teaspoon chopped thyme leaves

½ teaspoon table salt

¼ teaspoon fresh ground pepper

¼ teaspoon ground cumin

Instructions

 For the dressing:

Add lemon juice, garlic, lemon zest, mustard, honey, salt, and pepper to a blender. Blend until combined.

With the blender on low, slowly pour in olive oil.

For the salad:

Add 2 cups water and lentils to a medium saucepan. Bring to a fast simmer with lid off then reduce heat to low place lid on. Cook, covered, until lentils are tender, about 20 minutes. Drain.

Add 1 cup water and quinoa or couscous to a small saucepan. Bring to a boil then reduce heat to low. Cover and cook until done, about 10 minutes (or as per package instructions). Drain if needed.

Add cooked lentils, couscous, and remaining salad ingredients to a large bowl. Toss to combine. Taste and add more dressing or seasonings as desired or to taste.

Salad can be served immediately warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.

Store any remaining dressing in a sealed container in the refrigerator for a separate use. Bring to room temperature and shake to re-combine prior to using.